Nanlin fragrant duck(nan lin xiang ya )

Methods of Nanlin fragrant duck:

Raw materials for Nanlin fragrant duck:

One light fat duck (about 1500 grams), 100 grams of river shrimp, 50 grams of pig fat, 1 gram of monosodium glutamate, 5 grams of prickly ash, 15 grams of cinnamon, 10 grams of tsaokuo, 2 grams of star anise, 2 grams of clove, 1 gram of jade fruit, 25 grams of minced garlic, 50 grams of scallion, 25 grams of ginger, 1500 grams of peanut oil (about 150 grams), and 50 grams of sesame oil.

The processing steps of Nanlin fragrant duck are as follows:

1. Wash the duck, put it in a hot water pot, remove the blood, take it out and put it on a plate, wipe the duck with refined salt (14g) and Shaojiu (45g), add in chopped green onion, ginger, Chinese prickly ash, clove, star anise, cinnamon, Caogou and Yuguo, steam for about 2 hours until crispy, take it out for use.

2. Cut the duck flat, remove the bone and put it on the plate. Chop the shrimp and pig fat into fat antler, add Shaojiu (5g), refined salt (1g) and monosodium glutamate, mix well, and smear on the duck meat surface. Take another plate, spread peanut oil, put it in (skin up), mix the yeast seed with water to make a paste, add peanut oil, mix well, and spread it on the duck surface.

3. Put the pan on the medium heat, scoop in peanut oil, pour it to 70% heat, deep fry the duck until the yeast paste is golden, leave the fire, take out and cut into long cubes, put them on the plate, and then put them into the pan

The characteristics of Nanlin fragrant duck are as follows

Rich fragrance, crisp and crisp.

Nanlin fragrant duck

Nanlin fragrant duck is a traditional special dish of Jiangsu Province, belonging to the Jiangsu cuisine. The main ingredient is guangfeinen duck, the ingredient is river shrimp, and the seasoning is monosodium glutamate, pepper, etc. it is made by steaming and frying.

Raw materials

Main ingredients: 1 light fat duck (about 1500 g). Ingredients: 100g river shrimp, 50g pig fat, 1g monosodium glutamate, 5g prickly ash, 15g cinnamon, 10g caokuo, 2G star anise, 2G clove, 1g jade fruit, 25g minced garlic, 50g scallion, 25g ginger, 1500g peanut oil (about 150g consumption), 50g sesame oil.

Production process

(1) Clean the duck, put it into a hot water pot, remove the blood, remove and wash it, put it on a plate, wipe the duck with refined salt (14g) and Shaojiu (45g), add chopped green onion, ginger, pepper, clove, star anise, cinnamon, Caogou and Yuguo, steam for about 2 hours until crispy, remove and set aside. (2) Cut the duck flat, remove the bone and put it on the plate. Chop shrimp and pig fat into shrimp fat, add Shaojiu (5g), refined salt (1g) and monosodium glutamate, mix well, and apply on duck meat. Take another plate, spread peanut oil, put it in (skin up), mix the yeast seed with water to make a paste, add peanut oil, mix well, and spread it on the duck surface. (3) Put the pan on the middle fire, ladle in peanut oil, pour it to 70% heat, deep fry the duck until the yeast paste is golden, leave the fire, take out and cut into long cubes, put them on the plate, then split the duck head into 2 pieces, put them on the plate and put them into duck shape. Pour out the remaining oil in the original pan, heat it over a high fire, ladle in sesame oil, add in minced garlic, fry until fragrant, pour it on the duck, then sprinkle sesame powder and peanut powder. Serve sweet noodles and 1 saucer of spicy soy sauce for dipping.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Nan Lin Xiang Ya